How do I make gravy with the basic ass veggies in my fridge? I'm talking carrots, beets, reddish, cabbage, turnip, etc. I can also throw in some meat if necessary
Should i boil it, then fry it and thicken it with flour? That'd be my first gravy.
Gravy gravy gravy
Add 2 tablespoons butter, let melt
Make a roux by adding equal amount of flour
Add stock and stir while it thickens
Viola
beats me to it
You make gravy after cooking meat, not with vegetables. Roast or pan sear a nice chunk of red meat and heat the pan or roasting tray on the stove. As the juices and baked on fat at the bottom heat up, deglaze them and add some diced shallot and stir, and then make a roux as anon suggested. Add some salt and pepper to taste.
I make vegetarian gravy.
I eat meat, too, but vegetarian gravy is just as easy to make and just as tasty. Mushroom gravy especially
Anon would you like my special vegetarian gravy recipe?
No, thank you.
Akshully, lemme get a video for you since just googling "vadas" will likely pull up some Indian bullshit for you since your Google isn't expecting you to search in Hungarian.
Just make a genereric brown sauce. Sauté meat, take it out, sauté vegetables, add tomato paste and toast it, deglace with a fitting fond, add parsley, thyme and bay leaves and cook until ready and pass the sauce. Thick it with starch, arrowroot or whatever.
How To Make Brown Gravy From Scratch
https://yewtu.be/watch?v=2H7wtqfZtUo
Can i boil my veggies, mash em up and put them in that gravy just like she did with the onion?
no mate. but you can put the cabbage and carrots in the gravy like that and use onion/garlic powder.
I also put in some mustard, it makes the gravy very nice.
Tf should i do with my vegetables then. I neef to eat them or bacteria will beat me to it
And also specifically in that video she's adding the onions to a browned roux, which will impart onion flavor and as the onions carmelize, sweeten and flavor the gravy.
but if you do that with boiled mashed vegetables it will probably not taste good.
(now let's make the answer more complicated for shits and giggles)
but if you have stock, then you could go and add the vegetables in after the stock reduces.
There's a type of gravy from Hungary that's similar to what you describe. It's based on parsley root and carrot but often also incorporates celery root and turnip. You make a meat stock and either cook the vegetables in there and puree it all with a roux and some mustard or you mount a roux with those vegetables (chopped or shredded), add stock and mustard then puree.
It's called vadas.
Not even sure if anon /has/ stock to use man. But he should. Gravy without stock isn't as nice.
you put them in after, fry them up and put them in. you can still do gravy like the jappos do curry, but they don't cook it all at the same time, that's all I was saying in my other post.
Got it. Ty for hand holding me through this, fingers crossed i won't screw this up
Just start with a good bit of butter and oil, let it melt on medium high and then add the flour slowly in batches. if it clumps up on you just add stock/broth (or water if you are stockless)
I might post it anyway, it wasn't a bait post. fucking board tourists.
Plain salted water wouldn't be ideal but certainly not unheard of, especially if anon caramelises the base vegetables in the pan or oven before building the vadas.
What do you have on hand besides the veg? Stock cubes are great for this sort of thing as a quick way to make soup or gravy.
>it wasn't a bait post
And who said it was? I simply didn't want yours, so I said so. No one is stopping you from posting it anyway.
>board tourists.
O D Iron E
Sorry anon, I didn't mean to offend you. Let's agree that my recipe is too powerful for mortal eyes.
Have a fruit pepe.
No, thank you.
Here's a video.
It's in Hungarian, but none of the ingredients should be unrecognisable to anyone and he uses plain water rather than stock.
Weirdly, however, he uses a creme fraiche slurry to thicken instead of a roux. That might actually be easier for you. The dairy can actually be omitted altogether or swapped for fresh cream mixed with an equal measure of sour cream.
>veggies
You have to be at least 18 years old to post here.